Name: Barbecue Roasted Nuts
Total time: 2 h 5 min
Yield: Makes 6 cups
Ingredients: 2 egg whites; 2 pounds assorted whole, raw nuts, shelled; 1 tablespoon kosher salt; 1 tablespoon light brown sugar; 2 teaspoons smoked paprika; 1 ½ teaspoons granulated sugar; ½ teaspoon garlic powder; ½ teaspoon dry mustard; ¼ teaspoon ground cumin; ¼ teaspoon ground ginger

Preheat oven to 350°. Whisk egg whites in a large bowl until foamy. Toss nuts with whites. Stir together salt and next 7 ingredients; sprinkle over nuts, and toss to coat. Bake nuts in a single layer in a 17- x 11-inch jelly-roll pan 25 to 30 minutes or until toasted and fragrant, stirring occasionally. Cool on a wire rack (about 1 hour). Store in airtight containers up to 1 week.

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Barbecue Roasted Nuts

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